Carrot and Coconut Cake
I saw it in Speed Scoop and I was curious, I have seen many recipes of carrot cakes, but I had never dared to make one, I thought I was not going to like nobody ..... I was wrong, it is very good and it is lighter. Thanks for the recipe.
Carrot and coconut cake
500 grs. of carrots already cooked
150 grs. of sugar and 100 grs. grated coconut + 50 grs. to decorate
300 grs. of soletilla biscuits
125 grs. of syrup (I have put 80 grams of water and 50 grams of sugar)
Peel and chop the carrots, put them to cook and when they are cooked, drain them well.I put them in the fast pot and water only to cover them.
While we put on the fire 80 grs. of the broth to cook the carrots with 50 grs. of sugar and we leave until we have a light syrup, we reserve.
We crush the carrots with the sugar and the grated coconut.
We mount the cake in a removable rectangular mold, putting a base of sponge cakes, we bathe with the syrup, a layer of carrot cream, another batch of biscuits bathed in syrup, another layer of carrot cream and sprinkle with shredded coconut.
We decorate by putting sponge cake split in half, around the cake.
* I have used frozen carrots that I have from the garden and I have put 550 grs, when cooking them they have remained at 502 grs.